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🍫 Chocolate Sourdough Bread Recipe: A Rich and Tangy Twist on a Classic

Sourdough bread is loved for its tangy flavor, chewy texture, and crisp crust — but have you ever tried chocolate sourdough bread? This recipe combines the deep, complex flavors of sourdough with rich cocoa and chocolate chips to create a loaf that’s not quite dessert, but definitely a treat.

Whether you enjoy it with coffee in the morning, toasted with a slather of butter, or even as the base for French toast, this chocolate sourdough bread is a delicious way to change up your bread-baking routine.

🍞 What Makes Chocolate Sourdough Special?

This bread isn’t overly sweet — it’s more like a chocolatey artisan loaf than a cake. The cocoa gives it depth, the sourdough adds tang, and the chocolate chips offer little bursts of richness throughout. You can even add nuts, dried fruit, or spices to make it your own.

📝 Ingredients

Here’s what you’ll need for one medium loaf:

For the Dough:

• 400g (about 3 1/4 cups) bread flour
• 50g (1/2 cup) unsweetened cocoa powder
• 10g (1 1/2 tsp) salt
• 100g (1/2 cup) active sourdough starter (100% hydration)
• 300g (1 1/4 cups) lukewarm water
• 75g (1/2 cup) dark chocolate chips or chunks

Optional Add-ins:

• 50g chopped walnuts or pecans
• 1 tsp cinnamon or espresso powder (to enhance the chocolate flavor)
• 50g dried cherries or cranberries

🥣 Instructions

1. Mix the Dough (Night Before)

In a large mixing bowl, combine:

• Flour, cocoa powder, and salt — whisk to combine.
• Add sourdough starter and water. Mix until no dry flour remains.
• Cover and let rest for 30 minutes (this is called autolyse).

2. Stretch and Fold

Over the next 2 hours, perform 3–4 sets of stretch-and-folds every 30 minutes. This builds gluten strength.

• After the first fold, gently incorporate chocolate chips and any optional add-ins.

3. Bulk Fermentation

Let the dough rise at room temperature for 4–6 hours (longer if it’s cool). It should look puffed up but not doubled in size.

4. Shape and Cold Proof

• Lightly flour your surface. Shape the dough into a round or oval loaf.
• Place it in a floured banneton or a bowl lined with a floured towel.
• Cover and refrigerate overnight (8–12 hours) for a cold ferment.

5. Bake

• Preheat your oven to 475°F (245°C) with a Dutch oven inside.
• Turn the dough onto parchment paper, score the top with a razor or bread lame.
• Carefully place into the hot Dutch oven. Cover and bake for 20 minutes.
• Remove lid and bake another 20–25 minutes, until the crust is dark and crisp.

6. Cool

Let your loaf cool completely before slicing — at least 1 hour. This allows the crumb to set and the flavors to develop.

🔧 Tips for Success

• Use a strong starter: Make sure your sourdough starter is bubbly and active for the best rise.
• Handle gently: Chocolate chips can make the dough tricky to handle — use a dough scraper and avoid overworking it.
• Chill for flavor: The overnight proofing deepens the flavor and improves texture.
• Avoid over-baking: The chocolate can darken the crust quickly — use a thermometer to check for doneness (internal temp of 200–205°F).

🍴 Serving Suggestions

• Toasted with butter or almond butter
• French toast with maple syrup
• Spread with cream cheese and strawberries
• Paired with cheese for a sweet-savory combo (try Brie or goat cheese!)

🌟 Variations to Try

• Chocolate Cherry: Add dried cherries and a touch of almond extract.
• Mocha Loaf: Add espresso powder for a coffee-chocolate kick.
• Spicy Chocolate: Mix in a pinch of cayenne or chili flakes for heat.

🧺 Final Thoughts

Chocolate sourdough bread is a unique and indulgent way to enjoy homemade sourdough. It’s bold, flavorful, and perfect for those who love experimenting in the kitchen. Don’t be afraid to make it your own — swap out ingredients, adjust the sweetness, or add your favorite mix-ins. Once you try this loaf, it might just become a regular in your baking rotation!